Mellow Mushroom
53 NE Pine Island Rd, Cape Coral, FL 33909 · Permanent Food Service · License 4607822
What drove the grade
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection1 high priority (fixed by the Aug 19 follow-up), 1 intermediate, 5 basic-11
- Extension granted on Jul 17, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area above can rack.
More time given
- 1st follow-up visitJul 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
The GM stated Eco Lab serviced dishwashing machine but they are waiting for a part to come in to completely repair dishwashing machine. Establishment will be utilizing the 3 compartment sink to wash and sanitize.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area above can rack.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing final rinse cycle 149.0°F
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink in bar being used as a dump sink.
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed stand up reach-in cooler on cook line gasket torn.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in prep reach-in cooler on cook line.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area above can rack.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.